In the glass
Aroma: mulberry, cherry, rose petal, iris, orange zest, vine smoke, black truffle
Palate: pure blue and black fruits, supple tannins, vivid acidity, profound depth, long resonant finish
Unique Pomerol with an equal Cabernet Franc-Merlot split giving a perfumed floral lift and structural precision rarely seen in the appellation. Biodynamic farming since 2014; produced from just 4.5 hectares on the Pomerol plateau.
What it pairs with
-
Roasted rack of venison with wild berry reduction
The wine's high Cabernet Franc percentage gives a tension and berry brightness that lifts the gamey meat. -
Truffle-studded roast beef fillet
Black truffle aromas and the wine's deep concentration find a natural pairing; tannin structure handles the fat. -
Aged sheep's-milk cheese (Ossau-Iraty)
Lanolin richness of aged sheep's milk harmonises with the wine's floral aromatics. -
Slow-braised short rib with root vegetables
Collagen-rich beef gains complexity from the iron-mineral core; fruit depth matches the long braise.
How to serve Chateau Lafleur
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Roasted rack of venison with wild berry reduction, Truffle-studded roast beef fillet, Aged sheep's-milk cheese (Ossau-Iraty). Match the wine's structure to the dish's fat and salt.
History
Lafleur dates to 1872 and passed through several owners before the Guinaudeau family took charge. Baptiste and Julie Guinaudeau manage the tiny 4.5-hectare estate with a precision that has earned it comparisons to Petrus. Biodynamic farming was introduced in 2014, aligning with the family's philosophy of minimal intervention. The 25% new oak regime is deliberately conservative for a wine of this quality level.
- 1872 — Estate established on the Pomerol plateau
- 1946 — Guinaudeau family first acquires an interest in the property
- 1984 — First vintage of Pensees de Lafleur sister wine produced
- 2014 — Biodynamic farming adopted across the estate
Facts
- Producer
- Chateau Lafleur
- Grapes
- Cabernet Franc (50%), Merlot (50%)
- Classification
- Pomerol AOC
- Oak
- 15 months in 25% new French oak; 75% previously used barrels from Grand Village
- ABV
- 14.5%
- Price
- €800-1500 at retail
- Drinking window
- 10-40 from vintage
- First vintage
- 1872
- Biodynamic
- Biodynamic Practicing
- Organic
- ECOCERT
Scores
- Wine Advocate 100 (1947 vintage, reviewed 2014)
- Wine Advocate 99 (2015 vintage, reviewed 2018)
- Wine Advocate 99 (2022 vintage, reviewed 2025)
Frequently asked about Chateau Lafleur
What does Chateau Lafleur taste like?
On the nose, mulberry, cherry, rose petal, iris, orange zest. On the palate, pure blue and black fruits, supple tannins, vivid acidity, profound depth, long resonant finish. Structurally full-bodied, firm tannins, high acidity with a very long finish. Unique Pomerol with an equal Cabernet Franc-Merlot split giving a perfumed floral lift and structural precision rarely seen in the appellation. Biodynamic farming since 2014; produced from just 4.5 hectares on the Pomerol plateau.
When should I drink Chateau Lafleur?
Drink 10-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Lafleur?
Roasted rack of venison with wild berry reduction is the canonical pairing. Other strong matches include Truffle-studded roast beef fillet and Aged sheep's-milk cheese (Ossau-Iraty). The wine's high Cabernet Franc percentage gives a tension and berry brightness that lifts the gamey meat.
What grapes are in Chateau Lafleur?
The blend is Cabernet Franc (50%), Merlot (50%). The wine is classified as Pomerol AOC.